Kenya - Madaraka Day
A dark and raining celebration of Madaraka Day here in Orlando. On Madaraka Day, Kenyans celebrate the moment in history when the country was granted internal self-rule by the British colonialists. According to this article from The Conversation, some think it may be time to drop the ol’ holiday.
Here we have Kenyan Cabbage (12 o’clock; going clockwise) Matoke (Plantain) mash with Potato, Nyama – Kenyan Beef Stew/Curry, Tofu & Chickpea Curry over Spiced Basmati, and Githeri – Corn and Bean Stew.
I made my steak tips and combined a few recipes to make this dish still traditional, but my own. I put together my own recipe (below and here) by combining a recipe for Kenyan Beef Curry, and a recipe for Kenyan Stewed Beef which resulted in a yummy dish we served over….
..Matoke and Potato Mash..
I found this recipe at Talking to Nelly, who has a lovely blog with primarily Kenyan recipes. It is a mash of plantains and potatoes, with a spice mix of fried onions, cumin, garam masala, and fresh cilantro (dhania). I made this in my Instant Pot set to manual for 10 minutes and quick release. Everything was easy to mash, but came out more thick than creamy. Not sure if that was the desired result, maybe I should of added some broth? Regardless it was yummy.
Angela made the Kenyan National Dish “Githeri“, which is a corn and bean stew. I love corn, really great flavor stew with sweet little blasts of corn. Yum.
Danielle whipped up a little cabbage for our feast. She used this recipe from Kenya Information Guide. Very fresh! She also made…
..Tofu and Chickpea Curry..
..another Danielle original. Adapted from Kenya Information Guide as well, Danielle made some modifications to make it vegan, and make it her own. The recipe is down below, and here if you want to whip up some vegan Kenyan goodness!
Kenyan Stewed Beef
- 2 red onions ,chopped
- 1 steak tip recipe (recipe below)
- 1 inch ginger root , minced
- 4 cloves garlic , minced
- .5 tsp hot paprika
- .5 tsp sweet smoked paprika
- 1 tbsp curry powder
- 4 tomatoes , chopped
- 2 carrots , sliced
- 1 potato , cubed
- 1.5 cups beef flavored broth
- 1 jalapeno , sliced, for garnish
- fresh cilantro , for garnish
Brown onion in oil over medium heat in a Dutch oven.
Add beef tips and brown.
Add ginger, garlic, paprikas, and curry powder. Stir to coat.
Add carrots, potatoes, and tomatoes. Use some broth to deglaze. Season with salt and pepper.
Add remaining broth and simmer, uncovered, for about an hour until the stew becomes thick and most of the liquid reduces.
Serve over mashed potatoes, mashed plantains, or chapati.
- 1 package tofu , drained, dried, and cubed
- 1 can chickpeas , drained and rinsed
- 3 cups water
- Ground white pepper
- Salt , to taste
- 1 tbsp Flour , for sprinkling
- 1 tbsp Olive Oil
- 1 medium onion , diced
- 2 tbsp Vegetable (or olive) oil
- 1 can whole plum tomatoes , drained, rinsed and chopped
- Pinch garam masala
- Pinch ground coriander
- ½ tsp Ground Black pepper
- ½ tsp Ground Nutmeg
- ½ tsp Ground turmeric
- ½ tsp Ground ginger
- ½ tsp Ground cayenne pepper
- ½ tsp Ground cumin
- 4 garlic cloves , crushed
Preheat oven to 350°. Put tofu, chickpeas, salt, white pepper, 1 tbsp. Olive oil and garlic into a bowl. Stir, cover and marinate in fridge for 30 minutes to 1 hour. Remove from fridge, sprinkle with flour, stir and transfer to a greased baking pan. Bake for 20-30 minutes, stirring occasionally.
Cook onions in medium pot in oil over high heat until brown. Remove from pot and add in tomatoes, spices and water. Cook until thick. Add in tofu and chickpeas from oven, and onions. Simmer about 20 minutes, or until thickened. Serve with rice.